|½||Hokkaido pumpkin (deseeded)|
|20 g||sage (divided)|
|1 tbsp||cane sugar|
|3 tsp||curry powder|
|800 ml||coconut milk|
|100 g||butter (divided)|
|100 g||pumpkin seeds|
|1||lemon (zest and juice)|
|10 g||cilantro for garnish|
Deseed pumpkin and toast seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.
Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.
Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.
Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.
Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil. Turn off heat and stir in yogurt.
With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!